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Prep time
2 hours 15 minutes
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Cook time
45 minutes
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Serves
6-8
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Ingredients
- Dough
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3 2/3 cups
All purpose flour
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1 cup
Sugar
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1 1/2 cups
Mikyos vegan butter
- Filling and Assembly
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1 pound
Fresh figs with stems cut off
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1 1/2 cups
Brown Sugar
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1 teaspoon
Orange zest
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3 tablespoons
Orange juice
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1/2 teaspoon
Instant tapioca
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1/2
Vanilla bean, split length wise
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1/2 cup
Dedicated coconut (unsweetened) optional
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2 tablespoons
Raw sugar
Directions
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Dough: Pulse flour, sugar, and salt in a good processor. Add vegan butter and pulse until the misfire resembles coarse meal (no large clumps of butter should remain). Pulse until dough comes together.
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flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
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Filling and Assembly: Preheat oven to 350 degrees Fahrenheit. Place the stemless figs in a good processor and process till it’s minced (no large pieces should remain). Heat (low to med heat)all filling in pan till there is no texture left of the tapioca starch. Let cool and then Apply to preassembled dough.
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Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper. Fold upon the filling (filling lies in the center.)
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Bake galette, toasting half way through, until crust is a deep golden brown, 30-40 minutes. Run a large offset spatula between tart and paper to release tart. Let cool on baking sheet before slicing. Serve with ice cream if desired.
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